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Level 4 Award in Food Safety in Manufacturing (NEW)

Duration: 5 day plus exam

Course introduction

 

The Level 4 Award in Managing Food Safety in catering is principally for senior staff and managers of food handlers within all areas of the food and drink-manufacturing sector. As well as those directly involved in the handling, production or processing of food and drink items. It is strongly recommended that the candidates have a formal level 3 qualifications such as the RIPH level 3 Award in Food Safety in Manufacturing.

The qualification equips senior staff with a sound understanding of their responsibilities in managing the operational requirements of the food business and how to establish, monitor and maintain appropriate food safety management procedures.

Holders of this qualification in association with the relevant training qualification are able to train out Level 2 and 3 awards in Food Safety

In addition, however, this qualification recognises the key responsibilities of managers in relation to evaluation of the system, communicating food safety procedures to staff, defining training requirements and setting the food safety culture of the business

The holder of the Level 4 Award in Managing Food Safety in Manufacturing will be able to ensure: -

• Compliance with food safety legislation
• That they manage operational aspects of the business in relation to food safety
• That they Establish and evaluate food safety management procedures, including those based on HACCP principles
• They create appropriate monitoring and recording procedures
• That they Establish effective corrective action plans
• They Allocate responsibilities in food safety matters Introducing effective staff training and communication policies

The course covers: -

• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Contamination control
• Applying and monitoring good hygiene practices
• Contributing to the safety training of others
• The costs of food poisoning
• Bacterial, non-bacterial food poisoning & food borne infections
• Hazard analysis & HACCP
• Personal hygiene
• Food preservation
• Design and construction of food premises & equipment
• Cleaning & Disinfection
• Pest control
  

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